Pan-Seared Slovenian Trout with Asparagus and Roasted Potatoes
A quick and flavorful lunch featuring locally sourced pan-seared trout, perfectly roasted potatoes, and tender, seasonal asparagus, brightened with fresh lemon and dill.
Ingredients
- Olive Oil12.5 g
- Lemon0.5 whole
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet200 g
- Potato200 g
- Asparagus125 g
- Dill2.5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Wash and dice potatoes into 1-inch cubes. Toss with 10g olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and golden (start this first, as it takes longer than the fish/asparagus).
- 2Step 2
Step 2: While potatoes roast, wash and trim asparagus. In a bowl, toss asparagus with 5g olive oil, salt, and pepper. Set aside.
- 3Step 3
Step 3: Pat trout fillets dry. Season both sides with salt and pepper. Heat 10g olive oil in a large non-stick skillet over medium-high heat (1 minute).
- 4Step 4
Step 4: Place trout skin-side down in the hot skillet. Cook for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
- 5Step 5
Step 5: In the last 5 minutes of potato cooking, add the seasoned asparagus to the same baking sheet or a separate one and roast until tender-crisp (5 minutes).
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